Description
This Easy Mexican Rice recipe delivers a flavorful and vibrant side dish perfect for any Mexican-inspired meal. Made with long-grain white rice simmered in broth and seasoned with cumin, chili powder, sautéed onions, garlic, and bell peppers, it’s a simple yet delicious dish that’s fluffy and aromatic. Garnished with fresh cilantro and lime, this rice pairs wonderfully with tacos, enchiladas, or grilled meats.
Ingredients
Scale
Main Ingredients
- 1 cup long-grain white rice
- 2 cups vegetable broth or chicken broth
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt, to taste
- ½ cup diced tomatoes (canned or fresh)
For Garnish
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Rinse the Rice: Rinse the rice under cold water until the water runs clear. This removes excess starch and helps achieve fluffy rice.
- Sauté Aromatics: In a medium saucepan, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and translucent, about 3 to 4 minutes.
- Add Bell Peppers: Stir in diced bell peppers and cook for another 2 to 3 minutes until just tender.
- Bloom the Spices: Add ground cumin, chili powder, and salt. Stir for 30 seconds to bloom the spices and enhance their flavor.
- Add Rice & Liquid: Stir in the rinsed rice, diced tomatoes, and broth. Bring the mixture to a boil.
- Simmer: Reduce heat to low, cover, and simmer for 15 to 18 minutes or until the rice is tender and all the liquid is absorbed.
- Fluff & Finish: Remove from heat and let the rice sit covered for 5 minutes. Fluff with a fork, then garnish with fresh cilantro and a squeeze of lime before serving.
Notes
- For a richer flavor, use chicken broth instead of vegetable broth.
- Feel free to add chopped jalapeño for extra heat.
- Ensure the rice is rinsed thoroughly to avoid clumping.
- If you prefer, substitute diced tomatoes with canned diced green chilies for a different twist.
- Leftover rice can be stored in an airtight container in the refrigerator for up to 3 days.
